A novel and simple non-thermal procedure for preparing low-pH-induced surimi gel from Alaska pollock (Theragra chalcogramma) using glucose oxidase.
Alaska Pollock
Glucose oxidase
Surimi
pH
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
15 Aug 2020
15 Aug 2020
Historique:
received:
09
08
2019
revised:
28
02
2020
accepted:
31
03
2020
pubmed:
10
4
2020
medline:
11
8
2020
entrez:
10
4
2020
Statut:
ppublish
Résumé
The aim of this study was to develop a novel and simple non-thermal method for preparing a low-pH-induced surimi gel from Alaska pollock (Theragra chalcogramma). To this end, effect of glucose oxidase (GOD) on gelation properties of the surimi with added 5% glucose was investigated. The surimi containing glucose was blended with 0%-3.0% GOD and incubated for 15 h at 4 °C. The pH of the surimi gel with 1.0% GOD decreased to 4.6 after the incubation. The addition of 1.0% GOD was the optimum to elevate breaking force and breaking deformation of the surimi gel. Surface hydrophobicity and disulfide bond contents that are involved in the formation of protein gel network in the surimi increased with an increase in GOD concentration. These results indicate that the addition of 1.0% GOD significantly enhances low-pH-induced gelation of surimi because GOD catalyzes the oxidative reaction of glucose resulting in lowering of the pH.
Identifiants
pubmed: 32272351
pii: S0308-8146(20)30584-7
doi: 10.1016/j.foodchem.2020.126722
pii:
doi:
Substances chimiques
Disulfides
0
Fish Proteins
0
Gels
0
Glucose Oxidase
EC 1.1.3.4
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
126722Informations de copyright
Copyright © 2020 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.